Serves 4
45 min
Pork Chops with Rhubarb-Cherry Sauce
Recipe GLPR9440951999604c
Tender pan-seared pork loin chops topped with a vibrant, slightly tart sauce made from fresh rhubarb, dried cherries, and caramelized onions. A touch of balsamic vinegar and warm nutmeg enhance the complex flavors of this elegant yet simple main course.
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Ingredients
4 pork loin chops (about 6 to 8 ounces each, ½ inch thick)
Coarse salt
Ground black pepper
1 teaspoon olive oil
2 tablespoons olive oil
½ cup finely chopped onion
2 cups fresh rhubarb, ends trimmed and cut into ½-inch pieces (about 8 to 10 ounces)
½ cup dried cherries
3 tablespoons sugar
1 tablespoon balsamic vinegar
pinch Pinch of ground nutmeg
Directions
Season both sides of the pork chops generously with coarse salt and ground black pepper.
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if necessary, carefully place the pork chops in the hot skillet. Sear for 6 to 7 minutes on the first side without moving them, until golden brown. Flip and sear the other side for another 6 to 7 minutes, until the internal temperature reaches 145°F. Transfer the cooked chops to a clean plate and tent loosely with foil.
In the same skillet, add the 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and beginning to caramelize.
Add the rhubarb pieces to the skillet along with the dried cherries and sugar. Stir well to combine.
Cook the rhubarb mixture for 8 to 10 minutes, stirring occasionally, until the rhubarb has broken down and the sauce has thickened slightly. Add the balsamic vinegar and nutmeg, stirring to blend.
Taste the sauce and adjust seasoning with additional salt and pepper as needed. Return the pork chops to the skillet and spoon some of the sauce over each one. Serve warm.
